Steps to Make Speedy Sweet potato, potato shape bread Korean

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we're going to make a special dish, How to Make Speedy Sweet potato, potato shape bread Korean. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

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Many things affect the quality of taste from Sweet potato, potato shape bread Korean, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sweet potato, potato shape bread Korean delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sweet potato, potato shape bread Korean is 8 sweet potatos. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Sweet potato, potato shape bread Korean estimated approx 1hour 30 minutes.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have Sweet potato, potato shape bread Korean using 16 ingredients and 5 steps. Here is how you cook that.

adding glucose or maltose can prevent mochi getting hard For the best texture, eat when they are hot (steam it for a few minutes in the next day) You can put half mozzarella stick in the middle

Ingredients and spices that need to be Get to make Sweet potato, potato shape bread Korean:

1. 140 g Tapioca flour
2. 20 g Glutinous rice flour
3. 15 g Bread flour
4. 20 g Sugar
5. 1 pinch Salt
6. 30 g Whole egg
7. 1 Tbsp oil
8. 1 Tbsp Corn syrup / glucose
9. 60 g Warm milk
10. 35 g Unsalted butter
11. 400g Sweet potato/(potato)
12. 10 g Unsalted butter
13. 1 Tbsp Honey
14. 1 tsp milk
15. 1 cup Sweet potato powder/(black bean powder for potato)
16. 3 tbsp Blak sesame powder

Steps to make to make Sweet potato, potato shape bread Korean

1. Wash about 400g sweet potato then bake/(or steam) it for 30-40mins at 180℃/356℉ (when they're really, you should be able to smell it)
2. In a large bowl,add 140g Tapioca, 20g glutinous rice flour, 20g sugar and a pinch of salt and mix it. Then add 30g whole egg, 1Tbsp vegetable oil, 1Tbsp glucose and 60g warm milk, kneading the dough with hand. The dough becomes very hard once the tapioca absorbed the liquid when the dough comes together, add 35g room temperature butter
3. When the surface of dough is smooth, sift in 10-20g bread flour and fold edges into the middle and press, if it still sticky, add a bit more. Knead until not sticking to your hand. Cover and rest for 30 minutes.
4. Peel sweet potatop'skin adn smash it. Add 10g room temperature unsalted butter into approx 350g mashed potato and mixContinue add 1-2Tbsp honey and 1tsp milk (depends on how sweet, dry your sweet potato is). The consistency of sweet potato is not wet but enough to become a dough. Dividing sweet potato into 6 equal parts (about 50-55g each) and the dough into 6 equal parts approx (50g)
5. On baking mat sprinkle some bread flour on the mat oll the dough into 10cm round shape, roll the mashed sweet potato to a potato shape (big at a middle and 2 pointy at 2 heads). Sprinkle a thin layer of purple sweet potato powder& seasame seed powder on surface. Cover the bread with the powder, poke a few holes and mark a few lines with a skewer (make it like sweet potato). Bake it at 160℃/320℉ for 16mins

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So that's going to wrap this up for this special food How to Make Ultimate Sweet potato, potato shape bread Korean. Thank you very much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!